Favorite Pastry(2-Crust Pie) - cooking recipe

Ingredients

2/3 c. plus 2 Tbsp. shortening
2 c. all-purpose flour
1 tsp. salt
4 to 5 Tbsp. cold water

Preparation

Cut shortening into flour and salt until particles are size of small peas.
Sprinkle in water one tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added if necessary). Gather pastry into a ball.
Shape into flattened round on lightly floured cloth-covered board.
Divide pastry in half and shape into two rounds.
Roll pastry 2-inches larger than inverted pie plate with floured cloth-covered rolling pin.
Fold pastry into fourths. Place in pie plate.
Unfold and ease into plate, pressing firmly against bottom and side.
Turn desired filling into pastry-lined pie plate.
Trim overhanging edge of pastry 1/2-inch from rim of plate.
Roll other round of pastry.
Fold into fourths and cut slits so steam can escape.
Place over filling and unfold.
Trim overhanging edge of pastry 1-inch from rim of plate.
Fold and roll top edge under lower edge, pressing on rim to seal.
Flute.